1 fowl (smoked beef fat). _Stuffing_: 1 tablespoonful chopped suet, 1 tablespoonful bread-crumbs, ½ tablespoonful chopped parsley, ½ tablespoonful chopped herbs, grated nutmeg, pepper and salt to taste, grated lemon-rind, 1 egg. Dry the fowl well; prepare the stuffing as below, put it in at the breast, and sew or skewer it up. (If liked, lard the fowl with the smoked beef fat.) Rub with a little pepper and salt, dredge lightly with flour, and leave a little while. Then put a piece of greased paper over the breast, and put down to roast. Remove the paper ¼ hour before the fowl is done. _For the stuffing_: Chop the suet and parsley fine, add to them the bread-crumbs, herbs, pepper, and salt, nutmeg, lemon-rind, and lastly the egg, well beaten. Mix all well together. Cornflour Blanc-mange. Time—20 minutes. 2 tablespoonfuls cornflour, 1 pint milk, 1 tablespoonful loaf sugar, stick cinnamon. Put the sugar, cinnamon, and nearly all the milk, in a saucepan to boil. Meanwhile mix the cornflour in a basin to a smooth paste, with the remainder of the milk. When the milk boils, add to it the cornflour, return all to the saucepan, and boil quickly 3 minutes, stirring all the time. Dip a mould in cold water, pour in the cornflour after the cinnamon has been taken out. When cold turn out, and serve with jam. Gruel. Time—¾ hour. 2 dessertspoonfuls oatmeal (fine or Scotch), 2 tablespoonfuls milk, ½ saltspoonful salt, 3 gills boiling water. Mix the oatmeal and salt to a smooth paste with the milk. When the water boils add it gradually, stirring all the time. Let it stand ½ minute, then pour it into the saucepan, letting the grits remain in the basin. Stir the gruel till it boils, then simmer 10 minutes more if fine, ½ hour more if Scotch oatmeal. Sweeten to taste. Lait de Poule. Time—10 minutes. 1 gill boiling water, ¾ wineglassful sherry, 1 egg, (nutmeg if liked), sugar. Beat up the egg, pour the nearly boiling water over it, add the sherry and nutmeg, and sweeten. This drink is very good for a cold, when no milk is handy. Lemonade. 2 lemons, 1 quart water; loaf sugar to taste. Shave off the yellow rind of the lemon, place the sugar in a jug, put the rind in a strainer, and pour 1 pint of boiling water over it on to the sugar. Squeeze the lemons through a strainer, add to them 1 pint of cold water, then mix all together. Mutton Broth. This broth is made just like that on page 5, but no rice or barley should be thrown in. The broth should be strained through a sieve, and served with sippets of toast. Special care should be taken to have it entirely free from fat. Toast Water. Toast a _crust_ of bread carefully all over, but do not burn it black. Fill a jug with boiling water, _then_ put in the toast. A bright liquid the colour of sherry will be the result.